- 1 28 oz can diced tomatoes, with their juices
- 2 rutabagas, peeled and cubed (approx. 4 cups)
- 1/2 a butternut squash, peeled and cubed (approx. 4 cups)
- 3 carrots, peeled and chopped (approx. 2 cups)
- 3 parsnips, peeled and chopped (approx. 2 cups)
- 1 large or 2 small white onions, diced (approx. 2 cups)
- 4 cloves garlic, minced
- 1 cup vegetable stock
- 1 tsp ground thyme
- 2 bay leaves
- 2 tbsp cornstarch or flour mixed with 2 tbsp of water
- 1 tbsp pure maple syrup
- salt and pepper, to taste
- Add all ingredients except for the cornstarch/flour to a slow cooker and give it a good stir to mix thoroughly.
- Cook for approximately 3-4 hours on high or 4-6 hours on low. When there’s about an hour left, combine the cornstarch or flour with a little water in a small bowl to form a paste then stir into the stew.
- Let simmer lightly on low for another hour or so. There’s no real set time for this, once the vegetables are soft and tender and it’s thickened up, it’s ready!
- Season with salt and pepper and serve right away or store in the fridge up to 5 days or freezer up to 3 months.
For the vegetables, you can use up to 12 cups of any combination the following: butternut squash, acorn squash, sweet potato or yam, potato (any variety), turnip, rutabaga, carrot.
This makes 5 large meal-sized servings of about 500 grams each. It could serve 6-7 in smaller portions but since it’s so low calorie, I like a large serving of this. Alternatively, you can mix in up to 2 cups of cooked lentils for a more substantial meal.
Keywords: winter, healthy, easy, low carb, gluten-free, oil-free, crockpot